Filling

  • 6 cups, thinly sliced apples, peaches or pears (6 to 8 medium)
  • 1/4 Cup(s) apple juice
  • 1 Tablespoon(s) firmly packed brown sugar
  • 2 Tablespoon(s) all-purpose flour
  • 1/2 Teaspoon(s) ground cinnamon
  • 1 Cup(s) raspberries, raw

Topping

Cooking Instructions

Heat oven to 350°F. Spray 8-inch square glass baking dish with cooking spray. For filling, combine apples and apple juice in large bowl. Add brown sugar, flour and cinnamon; stir until fruit is evenly coated. Gently stir in raspberries Spoon into baking dish. For topping, combine oats, brown sugar, oil and cinnamon in a medium bowl; mix well. Sprinkle evenly over fruit. Bake 30 to 35 minutes or until fruit is tender. Serve warm with ice cream or whipped cream, if desired.

COOK NOTE:

If using apples, Jonathan, McIntosh, Winesap, Granny Smith, Northern Spy, Greening and Rome Beauty are recommended. One medium apple yields about 1 cup sliced or chopped. If using pears, Bartlett, Anjou, and Bosc are recommended.


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